Whole Wheat Brown Butter Pancakes

These are some of the best pancakes I've ever made. Certainly the prettiest.

I'm pretty sure they're Michael's favorite too (even though he's not generally a big pancake fan). He's totally on the browned butter bandwagon.

But I'm getting ahead of myself.

My girl, Kristin, of Baker Bettie, (remember her?) has this amazing Back to Bake-sics series that is just...revolutionizing how I make things. I suck at science so making my own recipes has always seemed confusing/intimidating but she breaks it down in a way that makes SO much sense and it has taught me SO much! Anyway, as soon as I saw her basics recipe for pancakes I knew I had to use it immediately. Wanna know why? She said I could use any liquid fat...which made my brain go: BROWNED BUTTER PANCAKES ARE HAPPENING! And I knew brown sugar would be a perfect partner, and I thought the nuttiness of whole wheat flour would complement the recipe too. So that is what I did.

Such a great idea.

These pancakes had such a great, different, flavor. They were soft and fluffy. Pretty much overall deliciousness in pancake form. You can also get crazy and throw in some fruit or chocolate chips or whatever (which of course I added chocolate chips to mine, but I actually think they distracted from the delicious browned butter flavor. Michael's were chocolate chip-less). Whatever. Bottom line is you just need these in your life. For breakfast. Or dinner, hey, whatever floats your boat.

Whole Wheat Brown Butter Pancakes

Adapted from Baker Bettie's "5 Ingredient Classic Pancakes"

Ingredients:

• 1 cup whole wheat flour (or whole wheat pastry flour or some combination of whole wheat flour and all purpose)
• 2 tsp. baking powder
• 1/4 cup brown sugar
• 1 cup milk
• 1 egg
• 2 tbsp. butter, browned and cooled

Preparation:

• To brown the butter: In a small (preferably lighter colored) saucepan, melt 2 tbsp. butter over medium heat and whisk constantly as it foams and bubbles and, eventually, brown specks form and the butter turns an amber color. Immediately pour into a small, heatproof bowl (make sure to get all those little brown specks). Let cool to warm/room temperature.
• In a large bowl whisk together the flour, baking powder, and brown sugar.
• Once the butter has cooled, whisk with the milk and the egg.
• Pour liquid ingredients into the dry and stir until just combined (will be lumpy but don't overmix). 
• Let batter sit while you heat up skillet/griddle over medium heat. Grease. 
• Pour about 1/4 cup batter to form each pancake, flip when bubbles are formed around top and edges. Flip again when other side has finished cooking and is a golden brown. 
• Serve!